The American Story in Menus
The American Story in Menus By Frank Whitman I read recently that QR code menus were being phased out. That’s OK with me. They were …
Surprising luxury at a long-time favorite restaurant
Surprising luxury at a long-time favorite restaurant By Frank Whitman The manager stopped by our table to welcome us on our anniversary. She tapped a …
When its hot, we all scream for ice cream
We all scream for ice cream By Frank Whitman Those few hot days back in April turned my thoughts to ice cream. Summer-like temperatures are …
The food holidays are piling up in May
The food holidays are piling up in May. By Frank Whitman It’s going to be a busy food weekend for Marsha and me. Cinco …
Surprising Pacific Rim flavors at California eateries
Surprising Pacific Rim flavors at California eateries By Frank Whitman Our arrival in Los Angeles coincided with the arrival of the latest atmospheric river. In …
Jacques Pépin is in love with chicken
Jacques Pépin is in love with chicken By Frank Whitman Chicken is a reliable go-to meal for both restaurant chefs and home cooks. But for …
From Sunday Arts and Style: Meet the women leading local wineries
Connecticut Women in Wine By Frank Whitman The invitation from JoAnn LoGiurato announced a wine tasting to celebrate women in wine. Scheduled for International Women’s …
The real show at the Oscars
How would you like to snack tonight on Beef Wellington, wood-fired pizza or poached pear with burrata, pear butter and arugula? Maybe you’d like to …
New-found status for Shrimp
New-found status for Shrimp By Frank Whitman Shrimp are having a moment with new-found status on fine dining menus. You’re right if you’re thinking that …
Marsha’s Shrimp Creole
A recipe from Frank’sFeast.com Marsha’s Shrimp Creole Adapted from the Sea Island Cookbook (Mrs. Leo Arnold) 2 lbs shrimp (Size 21/25; wild, frozen) ½ green …